Cooked Icing Frosting Recipes

OLD-FASHIONED COOKED FROSTING

Steps:

• Combine half & half, flour and salt in 1-quart saucepan. Cook over medium heat, stirring constantly, 3-5 minutes or until mixture thickens and comes to a boil. Boil 1 minute. Cover surface with plastic food wrap; cool completely.
• Beat sugar, butter and vanilla in large bowl at medium speed, scraping bowl often, until creamy. Gradually add cooled flour mixture. Beat at medium speed, scraping bowl often, until light and fluffy.

FLUFFY BOILED ICING

Steps:

• Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
• In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.

COOKED CHOCOLATE FUDGE ICING

Steps:

• Put all ingredients in a large saucepan.
• When mixture comes to a boil, cook l and 1/2 minutes.
• Remove from heat and set to cool a few minutes.
• Beat to spreading consistency.
• Will frost a 2 or 3 layer cake.

ERMINE ICING

Steps:

• Over medium heat, whisk flour and milk in a small saucepan and heat to a simmer, stirring frequently until it becomes very thick and almost puddinglike.
• Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.
• Use a mixer to cream together butter and sugar until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes. With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream.

COOKED MILK FROSTING

Steps:

• In a small saucepan, whisk together flour and milk until smooth. Cook over medium-high heat, whisking constantly, until mixture becomes thick and resembles pudding, 3 to 4 minutes. Transfer to a heat-proof bowl; stir in vanilla and salt. Press plastic wrap against surface; let cool completely.
• Beat butter with sugar on medium speed until light and fluffy, scraping down bowl as needed, about 2 minutes. Add milk mixture and continue beating until frosting is light and fluffy and resembles whipped cream, about 2 minutes more. Use immediately.

POOR MAN'S COOKED FROSTING

Steps:

• In saucepan, cook milk, flour and salt until thick.
• Cool well.
• In small mixing bowl add sugar, margarine and shortening.
• Beat well with electric mixer.
• Add flour mixture and 1 teaspoon vanilla.
• Beat until it is fluffy and stiff like whipped cream.

BOILED FROSTING

Steps:

• Gather the ingredients.
• Put the egg whites in the bowl of an electric mixer .
• In a saucepan, combine the sugar, corn syrup, and water. Bring the sugar mixture to a boil, stirring it only until the sugar is completely dissolved.
• Boil the syrup rapidly, without stirring, until it reaches the soft-ball stage : A small amount of the syrup should form a soft ball when dropped in cold water or spin a long thread when dropped from the tip of a spoon (You can also use a cooking thermometer; it should read about 240 F.)
• Slowly pour the syrup in a fine stream over the egg whites while beating them constantly.
• Add the vanilla extract.
• Continue beating the mixture for 10 to 15 minutes, or until the frosting is cool and the right consistency to spread easily. If the frosting becomes too stiff for the beater, use a wooden spoon to mix.
• Use to frost your cake and enjoy.

COOKED FLOUR ICING

Steps:

• 1. In a blender, mix the milk and cake flour until blended. (This trick prevents those little flour chunks and blends the milk and flour together nicely). Pour mixture into a small sauce pan. Or, if you don't want to use a blender you can just whisk the cold milk and flour in a small saucepan until well combined. Either way will work.
• 2. Turn the stove to medium heat, and whisk the mixture CONSTANTLY until slightly thick. (It should look like the consistency of pudding). This can take approx. 5-8 minutes.
• 3. When mixture has become slightly thick, set aside to cool completely at room temperature. This takes an approximately an hour. Note: (If you continue on to make the icing before it is COMPLETELY cooled, or ice the cake while it is still warm, the icing will not be fluffy. It will be a thin icing that does not resemble white fluffy icing at all. :(
• 4. In a mixing bowl, cream the Crisco and butter until combined.
• 5. Add the powdered sugar and vanilla and beat for about a 2 minutes.
• 6. With a fork, skim off the top dried layer of the cooled milk mixture and discard.
• 7. Add the cooled milk mixture to the powdered sugar mixture in the mixing bowl and beat at high speed until fluffy, about 2 minutes
• 8. Ice the cake!

COOKED FUDGE FROSTING

Steps:

• Mix sugar and cocoa together in saucepan. Stir in milk. Add butter. Cook over low heat and stir until butter melts. Continue to cook over low heat until mixture comes to a rapid boil. Cook 3 minutes more. Remove from heat. Add vanilla. Place pan in cold water and continue to stir until it begins to thicken. Pour over 9 x 13 cake in which holes have been punched with a toothpick, fork or skewer.

COOKED VANILLA FROSTING

Steps:

• Gather the ingredients.
• In a saucepan over medium-low heat, whisk the milk, flour, and salt together.
• Continue cooking, stirring constantly, until the mixture is very thick and bubbly. Remove from heat and let cool to room temperature.
• In a mixing bowl, beat the sugar and butter together until smooth and creamy. There should be no grittiness left in the mixture.
• Beat in the cooled flour mixture until the mixture is light and fluffy.
• Beat in the pure vanilla extract or bean paste.

COOKED FROSTING

Steps:

• 1. Put the four white frosting sauce ingredients (Step 1 of 2) in a small pot over low heat and whisk until thickened. Remove from heat and cool mixture completely in a bowl. To avoid a skin on the frosting, place plastic wrap on top.
• 2. Once the frosting has cooled, then add the (Step 2 of 2) ingredients and beat with a stand mixer or hand mixer for approximately 10 minutes until nice and fluffy. YUM!!!

COOKED FLOUR BUTTERCREAM (ERMINE FROSTING)

Steps:

• In a non-stick saucepan, add milk, flour, granulated sugar and cook on medium heat, while constantly whisking everything together.
• When the flour mixture starts to thicken, remove from heat and pour it into a bowl.
• Cover the bowl with saran wrap quickly, making sure it's directly touching the surface to prevent any "skin" formation.
• Place this bowl in the fridge and let it cool down completely until it has the consistency of a pudding.
• In a mixing bowl, cream together butter and shortening.
• Add the flour mixture and vanilla extract, while constantly mixing.
• Add powdered sugar (1/4 cup at a time) and continue mixing, until you have the desired consistency and flavor. This step is optional
• Use this frosting to pipe your cakes/cupcakes and enjoy!

COOKED WHIPPED CREAM FROSTING

Steps:

• Cook flour and milk over low heat until thick.
• Cream together sugar, butter and shortening until smooth. (Sounds greasy, but it is good and mixes in.)
• When the flour mixture is cool add a small amount to the sugar mixture and beat. Continue to add small amounts of the flour and milk mixture to the sugar mixture until it is all mixed in. Whip until it is has the texture of whipped cream. This is best when it is made a few hours or the day before. Enjoy!!

COOKED ICING (FROSTING)

Steps:

• In a small sauce pan, combine 1/2 c milk and flour. Over low heat, whisk together to remove lumps from flour. When mixture is smooth, add in sugar and remaining milk. Continue to whisk and increase heat to medium. Bring mixture to a boil and continue to whisk for one minute. Remove from heat and transfer to a bowl. Place plastic wrap over top to prevent a 'skin' from forming. Let cool completely (may place in refrigerator).
• When mixture is cool, combine butter or margarine and shortening in a large mixing bowl. Beat well till combined. Add flour/sugar/milk mixture along with salt and vanilla and beat well.

COOKED PEANUT BUTTER ICING (FROSTING)

Steps:

• Combine the sugar, milk and corn syrup in a heavy saucepan.
• Bring to a boil and cook for about 3 minutes.
• Remove from heat and place the pan in a larger pan of cold water.
• Add the margarine, peanut butter, and vanilla flavoring.
• Beat until mixture thickens to a spreading consistency.

COOKED FROSTING (FLOUR FROSTING)

Steps:

• 1. In a sauce pan, combine the flour and milk. Stirring constantly over medium heat, blend and stir until very thick. This is going to take some time. Do it slowly so it does not boil or even bubble. It should be thick enough that in mounds in the middle. A bit thicker then pudding consistency. Allow this to cool on its own. Do not refrigerate! Cool it till you can hold the pan. (room temperature)
• 2. While waiting for the flour/milk to cool, get out your Kitchen Aid. You can use a hand mixer, but you will be blending for at least 10 minutes so be prepared to get an arm work out! In the Kitchen aid, add sugar, vanilla and butter. Whip it for a good 10 minutes until there is not a trace of graininess of the sugar. If you are unsure, blend it some more. You want this velvet smooth.
• 3. When milk/flour mixture is cooled off, add to the Kitchen aid with the sugar mixture. Again, you are going to whip this.... whip it good! Let it whip on high, scraping as needed, for a good 10-15 minutes. It will be the fluffiest, creamiest frosting ever!
• 4. Perfect for Red Velvet cake, or any cup cake or cake needing an excellent white frosting. NOTE: If you frost a cake and then put it in the refrigerator, be aware that this frosting will harden just a bit. No worries, just take out the cake about 15 minutes before slicing.